Burmese Rolls (Burma)
This recipe was featured on week 43 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burma is my 43rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These rolls are really tasty and come together quickly. I served them with a sour dipping sauce.
INGREDIENTS
Nutrition- 2tablespoons oil
- 2tablespoons finely chopped onions
- 8ounces ground lamb
- 1teaspoon ginger-garlic paste
- 1teaspoon salt
- 1teaspoon black pepper
- 1⁄2teaspoon hot Madras curry powder
- 2tablespoons finely chopped cilantro
- 2
- 1tablespoon rice vinegar
- 1
- 1dozen egg roll wrap
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DIRECTIONS
- Brown the onions in the oil. Now add the ginger-garlic paste and the ground lamb.
- Add the curry powder, pepper and salt to taste. Continue to cook over a medium flame until the meat is cooked through (about 10 minutes).
- Add the cilantro, chili peppers and vinegar. Stir until the peppers begin to soften up a little. Remove from heat and let cool.
- Lay out one egg roll wrapper so that it is oriented as a diamond shape. Put a line of about 1 tsp of filling on the wrapper and top that with a few bean sprouts.
- Roll the bottom point of the diamond over the filling, then fold over the two middle points of the diamond.
- Roll up completely, keeping the seam side down. Continue until you've run out of filling.
- Deep fry in three inches of oil, or pan fry. To pan fry, just add about a half inch of oil to your frying pan and keep turning until golden brown on all sides.
- Serve hot with sour dipping sauce.
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